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- 1 pound semolina flour
- 1 pound sheep's-milk ricotta
- A 1-ounce chunk of Parmesan, finely grated
- 1 teaspoon kosher salt
- 7 tablespoons slightly chilled unsalted butter
- 20 good-sized sage leaves
- Kosher salt
- A handful of finely grated Parmesan
- Parchment paper; disposable piping bag (or a resealable plastic bag)
Directions:View on Epicurious
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